Description

This Roasted Sweet Potato and Kale Salad is a vibrant, nutritious dish combining the natural sweetness of roasted sweet potatoes and apples with the hearty texture of kale. Tossed with a tangy, homemade apple cider vinegar dressing and topped with crunchy pecans, dried cranberries, and creamy feta cheese, this salad offers a perfect balance of flavors and textures, ideal for a wholesome meal or side dish.

Ingredients

Scale

Roasted Sweet Potatoes

1 1/2 pounds sweet potato (about 2 medium)
1 tablespoon olive oil
1/2 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing

1/3 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 garlic clove (pressed or grated)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad

1 medium bunch kale (about 8 cups chopped)
1 medium apple (thinly sliced or chopped)
1/2 cup dried cranberries
1/2 cup toasted pecans (or toasted sliced almonds)
1/2 cup crumbled feta cheese

Instructions

Roast sweet potatoes: Preheat your oven to 425°F (220°C) and grease a large baking sheet with cooking spray. Peel and dice the sweet potatoes into approximately 1/2 inch thick pieces and place them on the baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss everything together to coat the sweet potatoes evenly, then spread them out in a single even layer.
Bake sweet potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 30 minutes. Halfway through the roasting time, turn the sweet potatoes over to ensure even cooking. Once tender and slightly caramelized, remove them from the oven and allow them to cool while you prepare the rest of the salad.
Prepare the dressing: In a mason jar or a bowl, combine 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, pressed or grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Shake or whisk vigorously until the dressing is well emulsified. Note that the dressing may separate upon sitting, so shake again before using.
Prepare the kale: Remove the tough stems from the kale leaves and discard them. Wash the kale leaves thoroughly and dry them well. Chop or tear the kale into bite-sized pieces and place them in a large bowl. Drizzle about 2 tablespoons of the dressing over the kale and massage the leaves gently with your hands for 1 to 2 minutes. This tenderizes the kale, softens the texture, reduces bitterness, and shrinks its volume.
Assemble the salad: Add the cooled roasted sweet potatoes, thinly sliced or chopped apple, toasted pecans (or almonds), dried cranberries, and crumbled feta cheese on top of the massaged kale. Drizzle the remaining dressing over the salad or to taste. Toss gently if desired and serve immediately to enjoy the combination of vibrant flavors and textures.

Notes

To save time, you can roast sweet potatoes ahead of time and refrigerate until assembling the salad.
Kale can be substituted with other hearty greens like spinach or Swiss chard if preferred.
For a nut-free version, omit pecans and consider adding seeds like pumpkin or sunflower seeds instead.
The salad is best served fresh but can be stored in the refrigerator for up to 1 day; keep dressing separate until serving to maintain texture.
Adjust honey amounts in the dressing to suit your preferred sweetness level.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: roasted sweet potato salad, kale salad, healthy salad, vegetarian salad, fall salad, apple salad, pecan salad, feta cheese salad